Monday, September 29, 2014

For the third time I boiled chopped leaves of the "Lagos Spinach" (Celosia argentea?) that I do not like raw (the taste/sensation feels like calcium oxalate vs. oxalic acid) along with some "Giant Green Callalloo" (Amaranthus gangeticus?) in 2 inches of water with rock salt and Smart Balance "butter"...cook time was about 20 minutes. Served it with flash fried squid dipped in flour, grits, sea salt, coarse black pepper. It is so pretty I will scatter seeds next spring in my flower beds near the street. Tom Carroll gave me the seeds a few years ago when he came to a seed swap potluck here. It glories in the humid heat of summer, loves damp rich soil.

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